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Founded in 1855 in Niigata Prefecture, Shirataki Shuzo takes advantage of the pristine water sources around Echigo Yuzawa town. These waters are the result of abundant melting winters snows that then filter through a coal vein underneath the mountain on their way into the valley where the brewery is located. This is the foundation of Shirataki's artisinal sake. Uonoma Noujun is made from rice polished to 80% of its weight, and the resulting brew is aged for two years to develop a rich, savory flavor profile.
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The excellent Toshimaya brewer is Tokyo's oldest Sake perveyor of sake. Toshimaya Juemon, opened a sake store and tavern in 1596 in Kamakura on the shores of Sagami Bay. During the Edo era, Toshimaya became popular around selling local sake and serving food - essentially an early Izakaya bar. Toshimaya also sold empty sake barrels to miso paste shops and other customers, which gave the business an additional source of revenue. Toshimaya is said to be the first tavern in Japan. As the business expanded, Toshimaya began trading with the Tokugawa Shoguna...
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A truly unique expression of the terroir of Kanagawa Prefecture. The Izumibashi Brewery is one of just a handful of producers who grow, mill and brew 100% of their own sake. Made in the very oldest traditional Kimoto method, The Kuro Tombo is a true product of place. Utilizing natural koji & yeast, the Kimoto process gives this special sake a character specific character that cannot be duplicated anywhere else. The Hashi Family controls the process from the seed to bottle and uses water from the Izumi River to irrigate the fields as well as brew this spe...
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